Danbo

Documenti Ufficiali & Fonti

• Atto di registrazione EUR-Lex

1. eAmbrosia — Danbo (PGI-DK-00830)
2. Wikidata Q2579432 (CC0)
3. Danbo — en.wikipedia (CC BY-SA 4.0)
4. Danbo — es.wikipedia (CC BY-SA 4.0)
5. Danbo — pt.wikipedia (CC BY-SA 4.0)
6. Данбо — ru.wikipedia (CC BY-SA 4.0)
7. Gazzetta ufficiale dell’Unione europea, pubblicazione della domanda — Danbo (EUR-Lex, C_202506707) In Danbo cheeses containing 30 % to < 45 % fat in dry matter, the fat content must be indicated as part of the name. Texture : Although soft and supple in consistency, it is still suitable for cutting. Smell and taste : Mild, slightly acidic, aromatic and characteristic taste due to the smear-ripening. The smell and taste become more pronounced with age. It is mild, slightly acidic, aromatic and distinctively characterised by smear-ripening. Description The words ‘Raw cow’s milk is standardised as regards fat content and pasteurised. ‘Raw cow’s milk is standardised as regards fat content and pasteurised. For the production of Danbo, a very special smear-ripening process is used known as “the Danish method”, whereby the cheese is washed so that it is smear-ripened from the outside in. In accordance with the guidelines set out in the flow chart in Annex 1 and “the Danish method” described in Annex 2, the smear cultures used in the treatment may be Brevibacterium linens , Corynebacterium casei and/or Microbacterium gubbeenense . Production method: For the production of Danbo, a very special smear-ripening process is used known as ‘the Danish method’, whereby the cheese is washed so that it is smear-ripened from the outside in.
8. Gazzetta ufficiale dell’Unione europea, pubblicazione della domanda — Danbo (EUR-Lex, 52012XC0202(04)) The second is the growth of Brevibacterium linens (smear-ripening) on the surface of the cheese after salting. Cultivation of Brevibacterium linens : The relatively high minimum pH promotes the growth of Brevibacterium linens , which is also greatly assisted by the fact that the cheese is stored for the first 7-10 days at 18-20 °C and a relative humidity close to the dew point.
9. cheese.com — Danbo
10. GOV.UK — Danbo (Open Government Licence v3.0)

Wikipedia: pt de ru es en

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